Place the carrots, onion and celery in a lare pan and add the vegetable stock. Add butter and stir to melt. Cool soup … Melt butter in a large saucepan over medium heat. Dice a sweet onion and mince some cloves of garlic. May be easily doubled or quadrupled. Cook for 2 minutes longer. Remove bay leaf. Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling. Last updated on 10 JUN 2015Contributed by Joseph White Turn carrot and celery pulp into a delicious soup. Transfer soup to blender or use an immersion blender, blend until smooth. 16 ounces (0.45 kg) celery, cut into 3 to 4 inch pieces; 1 large-sized onion, cut into 4 pieces; 4 medium sized carrots, diced; 3 or 4 sweet or cooking apples (optional) 2 small cups rolled oatmeal; 1/2 cup soup mix (lentils, chick peas, barley etc) 20 leaves or 4 heaped teaspoons fresh or dried basil (optional) 6 sprigs oregano (optional) 51.4 g Start by adding lots of carrots, celery, apples and potatoes to a big pot with some olive oil. Reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender. It’s a nutty and sweet fall soup recipe, and super easy to make. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Cook them in olive oil in a large soup pot over medium heat. Heat oil over medium heat in large sauce pan. Like any good soup, this one starts with a base of onion, garlic, and olive oil. The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. Add carrot, celery, and onion, allowing to cook 2 minutes. Method. Cook for 2 minutes longer. Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves. Reheat and season with … How to Make Carrot and Celery Soup. Preparation. Total Carbohydrate The smart technique for this simple soup eliminates the need for sautéing the vegetables, which preserves the bright color and flavor of the carrots and results in a brighter, more refreshing soup… Place the carrot and apple mixture in a blender or food processor until smooth. Lightly adapted from Joy The Baker. 44.1 g Cut apples and carrots into 1-inch chunks. For the soup, heat the olive oil in a small pan and add the celery, apple and garlic and cook for three minutes. Place the apple slices in a small pan and squeeze the lemon juice over apple slices. Strain soup through fine sieve, keeping liquid and discarding any solids. Gently reheat the soup if necessary and season to taste with salt and pepper. Add stock and cook for 10 minutes. Total Carbohydrate Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. In a large saucepan, melt the margarine. Gently reheat the soup if necessary and season to taste with salt and pepper. Most importantly, my … Place the carrot and apple mixture in a blender or food processor until smooth. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and the ginger and garlic add another depth of flavor. Cook them until slightly softened, and then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more. Stir in vegetable broth and wine, and bring to a boil. Once oil is hot, add the shredded carrots, diced celery, chopped apple, chopped onion, chopped ginger, and chopped garlic into the pot. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Bring to a simmer over medium heat; … Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender. Remove bay leaf. Add apple, tomato paste, bay leaf and brown sugar. For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. Add apple, tomato paste, bay leaf and brown sugar. Carrot Apple Ginger Soup. Drain the apple slices and set aside until required. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. Cool soup … Reduce the heat, partially cover the pan, and let simmer for 20 minutes. Add the roasted carrots, apple and celery and stir to coat. Reduce to a simmer, and continue cooking 15 … Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 cup of the broth; process to a smooth puree. Tomato, Apple and Celery Cream Soup | Recipes | Delia Online Yield: ~5 cups. Here are the ingredients I used: 12 Carrots One 16 ounce can tomato puree with Italian seasonings 6 ribs of celery 1 cup chopped parsley 1 basil leaf 1 tbsp minced garlic 1 quart/liter […] Season with salt and pepper and serve hot. Add broth, sage, pepper and bay leaf; bring to a boil. Add the sliced carrots and celery … Serve immediately. 17 %, cups chicken stock or 2 cups vegetable stock, Creamy Butternut Squash, Green Apple & Curry Soup. Taken from "The Best Ever Low Fat" cookbook. Add carrot, celery, and onion, allowing to cook 2 minutes. Drain the apple slices and set aside until required. Pour the puree back into the soup. The soup is really simple to make. Pour in the vegetable stock, raise the heat, and bring to a boil. Add stock, sage, pepper and bay leaf; bring to the boil. Remove bay leaf. Bring to a boil, reduce heat, cover, and let simmer for 10 minutes. 14 %. Transfer soup to blender or use an immersion blender, blend until smooth. Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves. Meanwhile, peel, core, and dice 2 of the apples. Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat. Place celery root and carrots in a large pot; add 6 cups water. This vibrant vegetarian carrot and celery root soup is chock full of nutrients, has a wonderful sweet-savory flavor, and is easy to make.. Celery root (celeriac) seems to be an underrated … Add carrots, apples, onion and celery; cook and stir until onion has softened, about 5 minutes. Cook until vegetables become translucent and start to soften, about 10 minutes. Place celery root and carrots in a large pot; add 6 cups water. This roasted carrot apple soup is like a big hug – warm, comforting, and nourishing for the body and soul. Heat oil over medium heat in large sauce pan. Cut each apple in half and use melon baller to remove core.